Preheat oven to 350 degrees F. Grease a 9x13 casserole dish or skip and use a 10.25" cast iron skillet.
Peel the skin off apples. Core them and slice the apples into equal size slices.
Inside of a large skillet (use the cast iron if going straight to oven), over medium heat, add the apple cider, brown sugar, maple syrup, arrowroot powder, lemon zest, vanilla, cinnamon, nutmeg, salt, and cardamom. Stir together until well combined.
Add the sliced apples and stir together carefully.
Cook for 5-7 minutes, stirring often.
Pour apple mixture into 9x13 dish or set aside if using cast iron pan.
In a large bowl, add the flour, cane sugar, baking powder, and salt. Whisk together.
Pour in the dairy free milk and melted butter. Stir together with a spatula just until combined. Do not over mix.
Pour the batter over the apple mixture.
Spread out into an even layer as much as possible.
Sprinkle with ground cinnamon on top. *You can do as little as 1/4 teaspoon or as much as a whole teaspoon. We like doing the whole teaspoon.
Place in pre-heated oven for 35-45 minutes.
Check for doneness of the sweet dough mixture. A toothpick inserted into just the crust should come out clean.
Remove from oven and let sit for 10-20 minutes to cool before serving.